This master recipe shows you how to make quiche with any vegetables, cheeses, and herbs you have on hand. Using buttermilk instead of the more traditional cream in the custard base adds wonderful flavor and rich texture.

Prep

20 mins

Bake

50 - 55 mins

Total

1 hr 10 mins

Yield

one 9" quiche

Ingredients

• Crust | --- | Pastry for 9" single-crust pie
• Filling | --- |
• Grated Cheese (Cheddar, Gruyère, or Swiss) | --- | 1 cup (113g)
• Large Eggs | --- | 3
• Unbleached All-Purpose Flour | --- | 3 tablespoons (21g)
• Table Salt | --- | 1/2 teaspoon
• Buttermilk or Milk | --- | 1 1/2 cups (340g)
• Dried Herbs (Basil, Thyme, Oregano, Marjoram) | --- | 1/2 to 1 teaspoon
• Garlic, Minced (Optional) | --- | 1 teaspoon
• Sautéed or Roasted Vegetables* | --- | 2 cups
• Topping (Optional) | --- |
• Grated Cheese | --- | 1 cup (113g)

Instructions

1. Preheat the oven to 425°F with a rack at the bottom.
2. To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.
3. Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.
4. To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.
5. Stir in the herbs, garlic, vegetables, and remaining cheese.
6. Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.
7. To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.
8. Remove the quiche from the oven and place it on a rack to cool completely before serving.
9. Storage information: Store any leftover quiche, well wrapped, in the refrigerator for a couple of days.